Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Whatch'all Cookin This Weekend??

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Comments

  • Friday spatchcock chicken

    Saturday Chili or Ribs and ABT's

    Sunday pot roast

    Edina, MN

  • chrisnjennchrisnjenn Posts: 534
    edited November 2012

    Friday: 

    Going to a friend's to eat.  He has a Lang smoker.

    Saturday:

    Homemade Salisbury Steak with gravy and onions cooked on the Egg

    Mashed potatoes (awesome recipe-has cream cheese, heavy cream, and lots of butter)

    Burgandy Mushrooms (the recipe on this forum)

    Sweet Peas

    Mac n cheese (new recipe with Gruyere cheese)

    Corn casserole that a member posted today

    FlaPoolman's Bloody Mary recipe

    A bunch of firsts for me.

    Sunday:

    Pizza Day

     

     

                     

  • ChubbsChubbs Posts: 5,583
    dlk7 said:

    Tonight - chicken cordon bleu

    Saturday - turkey breast

    Sunday - filet for her, rib eye for me

    Do you mind sharing the Cordon Bleu recipe? Been looking for a good one on the egg.

    Friday- Deep dish, skillet veggie pizzas

    Saturday- something in the wok

    Sunday- Lamb chops

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • GriffinGriffin Posts: 7,069
    @chrisnjenn - quite the menu you got planned on Saturday. Sounds great. lookin' forward to pics and details on the salisbury steak.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • BigWaderBigWader Posts: 594

    Pizza tonight - thin crust New York Style

    Sunday - Eye of the Round experiment - Injected - low heat (250) for 2 hours, double foil tightly with broth/onions until 140 - hoping to get moist lean beef and then sandwich meat for next week.

     

    Large BGE

     

  • YEMTreyYEMTrey Posts: 2,555
    chrisnjenn said:

    Mac n cheese (new recipe with Gruyere cheese)                

    Go ahead, tell me more.  

    8->
    XL and a Mini Max Egg in Cincinnati, Ohio
  • Griffin,

    You are one of my favorite posters on here.  I wish I was 1/2 the cook you are.

    The Salisbury steak and burgandy mushrooms are from this site:

    http://thepioneerwoman.com/cooking/2012/03/salisbury-steak-mashed-potatoes-and-peas/

    The mashed potato recipe is Martha Stewart's.

    The corn casserole is Paula Dean's.

    Mac n cheese recipe was an old one I use, but I'm changing the type of cheese this time to add Gyurere.

    I like to use recipes 100% like it call for the first time and then modify them to my liking.

  • GriffinGriffin Posts: 7,069

    Thanks. I just like to eat and try new things. Always looking for inspiration.  My wife actually printed out that salisbury steak recipe this week as well, so I guess we'll be trying it soon, too, unless you say its no good. I printed out the corn casserole today. Let us know how it goes.

    I try and keep recipes 100% true the first time as well, sometimes they get altered...I just can't help myself.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • gdenbygdenby Posts: 4,619
    At least 1 thing that should be interesting. Found a place that had some beef cheeks. They're defrosting now. Not quite sure how to do them. Am leaning towards an 8 hour marinade, then low temp indirect till 165. Foil. Unfoil and crisp.

    May do 1 a day at 135 sous vide, then sear. 
  • GriffinGriffin Posts: 7,069
    @gdenby - look up barbacoa for some ideas. from what I understand, its what they use now ever since the mad cow disease scare.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GriffinGriffin Posts: 7,069
    edited November 2012

    @gdenby - Here's something that Smokin' Gal did awhile back. She doesn't post on egg forums as far as I know, but she posts on the Smoke Ring. She has done some incredible cooks, she takes it to the next level....really. You should check her out. Oh...and it was done on her egg.

    http://www.barbecueaddict.com/?p=332

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • CPARKTXCPARKTX Posts: 1,096
    Friday -- Pork Butts
    Saturday -- ABT for party appetizers
    LBGE & SBGE.  Central Texas.  
  • Fri - chicken tikka masala
    Sat - AB meatloaf
    Sun - tuscan bean stew
  • gdenbygdenby Posts: 4,619
    Griffin said:

    @gdenby - Here's something that Smokin' Gal did awhile back. She doesn't post on egg forums as far as I know, but she posts on the Smoke Ring. She has done some incredible cooks, she takes it to the next level....really. You should check her out. Oh...and it was done on her egg.

    http://www.barbecueaddict.com/?p=332

    Thanks for the link. The package has 3, so I am going to try several methods. Most of the recipes I am finding, like the one above, use braising at some point. I'm going to sacrifice 1 to a straight lo-n-slo. I'll post in a day or two.
  • Steak Tips turned out perfect tonight. I seared them 2 minutes each side at 650 then closed the vents and left mine 3 minutes. Left the wife's a couple more minutes because she likes hers just ever so slightly pink in the middle. She said mine looked raw and gross but oh they tasted so good.
    On to my 1st egg try on ribs tomorrow and pizza on Sunday.
    What Dizzy rub goes best on the ribs? Just got the sampler pack and trying to figure out what to try 1st.
  • YEMTreyYEMTrey Posts: 2,555
    If you have the regular Dizzy Dust I would try that.  I have used that on ribs as well as using their Red Eye on ribs as well.
    XL and a Mini Max Egg in Cincinnati, Ohio
  • BotchBotch Posts: 3,357
    Four-day weekend for me, I'm on a 5/4/9 schedule (off today, Friday) and guv'mint holiday Monday (vet's day).  Unfortunately high winds with sleet/snow all day today, with more snow/sleet all weekend.
    I made a pot of my marinara sauce today, spaghetti all weekend!  It's not Egged, but damn its comfort food!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • bigphilbigphil Posts: 1,386
    friday night pizza 
    butchers in the morning to decide saturdays and sundays cooks 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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